Persian Chicken and Walnut Stew
A warming and comforting stew perfect for the time of year, packed with goodness from walnuts.
Yield4 servings
Cook time25 minutes
Ingredients
Directions
- 1
Place a large heavy based saucepan to the heat and add the olive oil. Add the sliced onion and garlic and cook until soft.
- 2
Add the spices and cook for a further 2 minutes.
- 3
Add the diced chicken thighs and coat in the spices.
- 4
Add the chopped tomatoes, stock, molasses and California walnuts and bring to the boil. Reduce to a simmer, season well and leave to cook for 25 minutes until the chicken is tender.
- 5
Once cooked, remove from the heat. Serve up with some pomegranate seeds, yoghurt, coriander and some flatbreads!